{ Vegetable Broth }

 

You can’t have SOUP SATURDAY without starting with a great broth. There are lots of homemade vegetable broth recipes out there, but this is my favorite. Plus, its quick and easy! This is actually a modified version of the Magic Mineral Broth from Cancer-Fighting Kitchen. This a a great cookbook not only for cancer-fighting/nutrient-rich recipes, but also just great healthy and clean recipes that can help fight, and also prevent cancer, and overall just keep you healthy.

{ ingredients }

• 6 unpeeled carrots, cut into thirds
• 2 unpeeled yellow onions, quartered
• 1 leek, white and green parts, cut into thirds
• 1 bunch celery, including the heart, washed cut into thirds
• 4 unpeeled red potatoes, quartered
• 2 unpeeled sweet potatoes, quartered
• 5 unpeeled cloves garlic, halved
• 1/2 bunch fresh flat-leaf parsley, washed and whole (add additional herbs as desired)
• 15 black peppercorns
• 3 bay leaves
• 8 quarts cold, filtered water
• 1 teaspoon sea salt

{ directions }

1. Rinse all of the vegetables well,  and add all to a large stockpot. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
2. Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
3. Strain the broth through a large, coarse-mesh sieve, then add salt to taste.
4. Let cool to room temperature before refrigerating or freezing.

Makes 6 quarts. Store in airtight container in refrigerator for 5 to 7 days or in the freezer for up to 4 months. Use for soups and other recipes as needed.

{Keep Cooking in Love & Light}